As requested, here is my sister’s recipe for delicious leek soup. This recipe inspired me to try growing leeks. I found them really easy to grow and low maintenance too; they just sit in the garden all winter and I harvest them as needed.
3 large leeks, cleaned and thinly sliced
3 bay leaves
25 whole black peppercorns
4 sprigs fresh thyme
2 tbsp butter
¾ cup white wine
6 cups strong chicken stock
4-5 medium-sized potatoes, peeled and diced
1 cup light cream
Salt and pepper to taste
Make a bouquet garni of the bay leaves, peppercorns and thyme. You can wrap them in a large leek leaf and tie it up or just use a cheesecloth wrapping (tied up so those peppercorns don’t escape).
Melt the butter and cook the leeks over medium heat til softened (5-10 mins)
Add the wine and bring just to a boil
Add the bouquet garni, chicken stock, potatoes and simmer til the potatoes are soft.
Remove the bouquet garni and purée the soup. I use a handheld immersion blender and it works like a charm. Before I had the blender I poured the soup into my standard blender to purée, always made a mess and usually burned myself in the process!
Stir in the cream and season to taste with salt and pepper.